Spicy & Numbing Mala Pork Belly Kimbap
A Recipe Unlike Any Other: Let’s Make Mala Pork Belly Kimbap / RemyKitchen Remy’s Taste
Hello everyone, Remy from RemyKitchen here! Today, I’m bringing you the ‘Mala Pork Belly Kimbap,’ a delightful combination of tingly and spicy mala flavors with savory pork belly! While convenience stores might offer mala tuna kimbap, a recipe for making it yourself is hard to come by. That’s why I’ve prepared this one just for you! Don’t miss out on this kimbap recipe featuring the trendy mala sauce paired with delicious pork belly. If you found this video fun and informative, please don’t forget to subscribe and give it a thumbs up! And subscribing to notifications makes you a super smart cookie! ♥
Ingredients- 1 cup Kimchi (fermented cabbage)
- 3 Tbsp Mala sauce
- 1 serving Rice (cooked)
- 2 strips Pork belly
- Pinch of Herb salt
- 2 sheets Dried seaweed for kimbap (gim)
- 4-6 Perilla leaves (kkaennip)
- Pinch of Sesame oil
Cooking Instructions
Step 1
Heat a pan over medium heat. Add 3 tablespoons of mala sauce and chopped kimchi. Stir-fry the kimchi until it becomes tender and fragrant, releasing the spicy aroma of the mala sauce.
Step 2
Add 1 serving of cooked rice to the pan with the stir-fried kimchi and mala sauce. Gently mix and stir-fry the rice using a spatula, ensuring each grain is coated evenly with the sauce without mashing the rice.
Step 3
Transfer the prepared rice mixture to a bowl. Using the same pan, add the 2 strips of pork belly and pan-fry until golden brown and crispy. Season the pork belly with a pinch of herb salt to enhance its flavor. Cook both sides until nicely browned.
Step 4
Lay the 2 sheets of kimbap seaweed (gim) on a bamboo rolling mat. Spread the prepared mala-seasoned rice thinly and evenly over the seaweed, leaving about a 1cm border at the top edge to help seal the roll.
Step 5
Arrange 4-6 clean perilla leaves (kkaennip) on top of the rice. Their fresh aroma will beautifully complement the bold flavors of the mala and pork belly. Place the golden-brown pan-fried pork belly strips on top of the perilla leaves.
Step 6
Using the bamboo mat, tightly roll up the kimbap. Once rolled, brush a thin layer of sesame oil over the surface of the kimbap for a glossy finish. Slice the kimbap into bite-sized pieces, and your unique and delicious Mala Pork Belly Kimbap is ready to enjoy!